Indian sandwiches and toasties are serious business. Australia is different. Here, we throw sandwiches together quickly, little preparation is involved, they are quick solutions to satisfying hunger at home, work, school or on the road, on a picnic or at the beach.
In India, the fillings are constructed with as much thought and preparation as any other meal. Ingredients are made, other ingredients are sautéed, some are cooked, and then they all come together with chilli for a delicious meal-in-a-sandwich.
Enjoy this one. It is delicious.
Lots of cafes and food stalls in India serve these sandwiches too, often with some chutneys and salad. When I am eating with Indian people, say, at a beach side restaurant, the sandwiches are amazing. If I am eating on my own, they are not of the same quality. I wonder if they know the Australian approach to sandwiches. 😊
prep time: 45 mins to make paneer, if making your own, plus 8 mins
cook time: approx 6 or so minutes
serves: 1 sandwich – recipe can be scaled for more sandwiches
for each sandwich you will need:
2 slices bread, buttered on one side
100g paneer, crumbled (make your own or use store-bought)
1 tspn onions, finely chopped
1 tspn green coriander, finely chopped
1 green chilli, finely chopped
1 small tomato, finely chopped
1 tspn oil
salt to taste
Heat the oil in a kadhai or non stick pan. Add the onion and sauté until softening. Add the chilli, tomato and salt. Saute for a minute or so and add the crumbled paneer. Mix well and add the coriander leaves. Leave to cool.
On an unbuttered side of a slice of bread, spread the mixture and sandwich with another slice of bread (buttered side on the outside). Toast in a sandwich maker or on a tawa or griddle, pressing gently to seal the slices.
These make a beautiful snack or are great served with soup.
The filling is so delicious it would also be great served open sandwich style on some single slices of toast.